Pappardelle With Mushroom Sauce

• 1 1/2 lbs white mushrooms
• 5 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 3 tablespoons parsley, chopped
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1 lb pappardelle pasta, fresh

1. Wash and dry mushrooms thoroughly and slice thin.
2. Heat olive oil in a large skillet.
3. Add garlic and saute over medium heat about 1 minute.
4. When garlic begins to color, add sliced mushrooms.
5. Saute mushrooms over high heat until lightly colored.
6. Add wine.
7. Cook until wine is reduced by half, stirring constantly.
8. Add parsley and cook 1 minute longer.
9. Season with salt and pepper.
10. Fill a very large saucepan two-thirds full with salted water.
11. Bring water to a boil.
12. Add pasta.
13. Bring water back to a boil and cook pasta uncovered until 'al dente'.
14. Drain pasta and place in skillet with sauce; add butter.
15. Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
16. Serve immediately.

white mushrooms, extra virgin olive oil, garlic, dry white wine, parsley, salt, butter, pasta

Taken from www.food.com/recipe/pappardelle-with-mushroom-sauce-475370 (may not work)